Bread Pudding
My family absolutely loves bread pudding, so I usually double this recipe and bake it in a 9x13-inch pan. It’s simple to prepare using everyday pantry staples and leftover bread that’s a day or two old. Enjoy it warm with a splash of milk for breakfast or topped with ice cream for a comforting dessert.
Ingredients
- 6 slices day-old bread torn or cut into chunks; brioche or challah work best
- 3 tbsp butter melted
- 2 cups whole milk
- 3 large eggs
- ¾ cup granulated sugar
- 1 tsp ground cinnamon
- 1 tsp pure vanilla extract
- ½ cup raisins optional but recommended
Instructions
- Preheat your oven to 350°F (175°C). Scatter the bread chunks evenly into an 8-inch square baking dish.2. Drizzle the melted butter over the bread. Sprinkle the raisins on top if using.3. In a medium bowl, whisk together the milk, eggs, sugar, cinnamon, and vanilla until smooth and well combined.4. Pour the custard mixture over the bread. Press down gently with a fork until every piece is soaked. Let it sit for 5 minutes to absorb.5. Bake for 45 minutes or until the top is deep golden brown and springs back lightly when pressed in the center.6. Remove from the oven and let cool for 5–10 minutes before serving. Serve warm with milk, whipped cream, or a scoop of vanilla ice cream.
Notes
- Best bread to use: Brioche, challah, or French bread give the richest, creamiest texture. Always use bread that is at least a day old.
- Flavor boost: Stir in ¼ tsp nutmeg or add a splash of bourbon or rum extract to the custard mix.
- Make it indulgent: Drizzle warm caramel sauce over the top just before serving.
- Make ahead: Assemble the night before, cover, and refrigerate. Bake straight from the fridge the next morning.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the microwave for 30–45 seconds per portion.
Nutrition (per serving)
- Calories: 320 kcal
- Carbohydrates: 48g
- Protein: 9g
- Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 115mg
- Sodium: 210mg
- Sugar: 30g